Chocolate Mint Cheesecake

If you like peppermint or mint, you'll love this Chocolate Mint Cheesecake. The ingredients are so simple yet the chocolate and mint flavor in the cheesecake work so well together, it has a light minty flavor in the cheesecake and feel so refreshing that definitely makes you go for second helpings.

Thisrecipe is adapted from the book Dessert's Temptation

Chocolate Cake (Base)

3 Eggs yolks

65g Sugar

3 Egg whites

60g Cake flour or all purpose flour - sifted

20g Valrhona cocoa powder - sifted

40g Melted butter
20g Fresh milk

Mint Cheesecake

250g Cream cheese (room temperature)

45g Sugar

3 Large eggs

50g Whipping cream

1 to 1 1/2 tbsp Peppermint essence (or puree some mint leaves & push them through a sieve to extract the juice)

Pour the cream cheese batter into the cake tin over the chocolate cake base.

Bake in water bath at 160C for about 35-40 minutes.

Leave cheesecake cool in cake tin before removing it.

Chill cheesecake before serve.

Kitchen note: Wrap cake tin with heavy duty aluminum foil to prevent any water from sipping into the cheesecake during baking.You can replace 1 tsp vanilla extract to the chocolate and cream cheese batter if you don't like peppermint.

Can I know what is the white thingy sprinkling on the top? As for the whipping cream,is it dairy or non dairy? Any brand can u reco pls.Do you need a loose base baking tin for this bake. Sorry for asking so many questions. Thx

@AnonymousHi Janz,I used dairy cream (milac cream from PH) You can also buy the 200ml packet from PH or President brand at the supermarket but the price is quite expensive. I used snow powder as dusting because not so sweet, can also use icing sugar if you prefer.Just ordinary cake tin will do but the height of the cake tin is only 1 1/2 inches high.

How do you slice it so perfectly? I have an event on my blog http://indugetscooking.blogspot.com/2011/05/food-for-little-champs-event.html which is about kid friendly recipes. Hope you will participate since you have a lot of cute looking stuff on your blog

Anncoo, you're the best!!!! This is the daintiest and most delightful looking cheesecake ever! I will say the reverse. It's too beautiful not to eat! Simply irresistible!!!!I shall be practicing making this until it looks like Anncoo's Journal original! Cheers!!!

Anncoooooooooo, your cakes NEVER cease to amaze me!!!!!!!!! This is one gorgeous cake!! No one makes cakes like you, my beautiful Queen! N.B. For chiffon cake, I won't give up until I get it right lol :):) I would love to try your recipe if only I could find Yuja in the stores. Wish me good luck.Have a lovely evening! Hugs to youCheers

Hi Brynn, Thank you very much, so glad to hear you love cheesecake!For the measurements to American, please scroll back to my page top, and click on the Units Conversion (is just below my header). Hope this helps :) You can do the conversion on the measurement table.

Thank you for such wonderful recipe. For those who are still having second thoughts, don't... I've tried it out and it taste really good.You can check out mine too at http://joshi-mol.blogspot.com/2011/09/chocomint-cheese-cake.html